Monday, January 4, 2010

Carrot cake balls

I made a small batch of these and left at least 20 more balls in the freezer for another time. Every single person who ate of the carrot cake balls were in love with them. I would like to make the red velvet cake balls with dark chocolate covering. Originally I was going to use milk chocolate to come the carrot cakes but a friend of mine was with me when I was buying the ingredients and we both decided that white seemed more suitable for carrot cake. 
Recipe is borrowed from Bakerella.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Before Brandon and my trip I made us a delicious dinner. I was really impressed with myself. I get a good majority of my recipes off of food the following came from there. I think that they are very good recipes because you can often change little things and make them your own.


  • 3 tablespoons whole black peppercorns
  • 4 filet mignon steaks, about 1 3/4-inches to 2-inches thick
  • 1/2 cup balsamic vinegar
  • 1 large beef tomato
  • 1 package spreadable goat cheese
  • 1/4 cup sugar
  • 1 cup French fried onions


Crush the black peppercorns coarsely and pack liberally on both sides of the beef.
Drizzle a few tablespoons of balsamic vinegar over the tenderloins and set at room temperature for 20 to 25 minutes to marinate. Grill tenderloins to likeness. While resting, slice the tomato into 1/2-inch thick slices and spread each slice with goat cheese. Spread it thick! Set the tomatoes aside.
Heat a saute pan and add the remaining balsamic vinegar and sugar. Reduce until halved. Set the filet atop the goat cheese tomato slices and drizzle with the reduced balsamic sauce. Top with the French fried onions and serve immediately.

This was some of the best filet mignon I've had and it was made in my house with out a fancy grill. I pan seared the steaks on each side for about 4-6 minutes on high heat with a good amount of oil in the pan. Then I put the steaks in a bread loaf pan and under the broiler for 5 minutes. I let them sit after coming out of the oven to keep its delicious flavor in every bite.
I felt very satisfied after this meal.

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